Fall Squash Soup recipe

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Ingredients

3 tablespoons butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
4 cups chicken stock
1 butternut squash, peeled and cubed
1 small turnip, peeled and diced
1 small sweet potato, peeled and cubed
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste

Nutrition Info

267.6 calories
carbohydrate: 44.3 g
cholesterol: 29 mg
fat: 9.7 g
fiber: 7.8 g
protein: 5.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1332.7 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot, cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring, be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.

  2. Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

Recipe Yield

4 servings

Recipe Note

A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

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